Chicken Divan is a comforting casserole made with tender chicken and fresh broccoli, smothered in a rich, creamy sauce. Perfect for busy weeknights, it can be quickly prepared using leftover chicken and served over rice for a complete meal the whole fa…
Chicken Divan is a comforting casserole made with tender chicken and fresh broccoli, smothered in a rich, creamy sauce. Perfect for busy weeknights, it can be quickly prepared using leftover chicken and served over rice for a complete meal the whole family will love.
Cowboy casserole is a hearty dish made with beef, corn, beans, and tater tots, all topped with melted cheese. This comforting recipe is perfect for a satisfying family meal that everyone will love.
Cowboy casserole is a hearty dish made with beef, corn, beans, and tater tots, all topped with melted cheese. This comforting recipe is perfect for a satisfying family meal that everyone will love.
Our Lemon Cream Pie recipe has been everyones #1 favorite pie for over a decade. It’s made with fresh lemon and sour cream custard and a homemade pie crust. If you love lemon treats as much as I do, don’t miss our Lemon Bars, Lemon Cake, Homemade Lemonade, Lemon Poppy Seed Bread, and Lemon Mousse!…
Our Lemon Cream Pie recipe has been everyones #1 favorite pie for over a decade. It’s made with fresh lemon and sour cream custard and a homemade pie crust.
For me, Lemon Sour Cream Pie reigns supreme over all lemon desserts
I fell in love with this Lemon Cream Pie 15 years ago, when my sister-in-law from Pretty Providence made it, trying to copy a version we love from Croshaw’s pie shop. This pie is an absolute dream, with the perfect balance of sweet and tart and wonderful creaminess in every bite. We do not celebrate Thanksgiving without this one.
If you want the crowd to go wild, you have to make this lemon sour cream pie in our homemade pie crust.
How to make Lemon Cream Pie:
Lemon Filling: Beat eggs slightly with a fork in a small bowl and set aside. Add sugar and cornstarch to a large saucepan and whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly until thick and bubbling. Reduce heat to medium-low.
Temper Eggs: Add a spoonful of the hot pudding mixture into the beaten egg yolks and stir well. Repeat, adding a few more spoonfuls of hot pudding into the egg mixture to temper the eggs (gradually bring them to a warmer temperature, without scrambling the). Pour egg mixture into the saucepan and stir well. Bring mixture to a gentle boil then cook for two more minutes and remove from heat.
Finish Filling: Stir in softened butter and lemon zest until butter melts completely. Allow mixture to cool for a few minutes, then stir in sour cream. Pour filling to a baked pie shell. Place a piece of plastic wrap or parchment paper gently over the filling and refrigerate for at least 3 hours.
Whipped Cream Topping: Beat heavy whipping cream with an electric mixer, adding powdered sugar a little at a time. Continue beating until stiff peaks form. Spread whipped cream over pie.
If I had to choose a favorite pie, our Lemon Cream Pie recipe would always be a top pick, with the best creamy lemon filling and homemade pie crust, topped with sweetened whipped cream.
Lemon Filling: Crack eggs in a small bowl, beat slightly with a fork and set aside. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
Temper Eggs: Reduce heat to medium-low. Add a spoonful of the hot filling into the bowl with beaten egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks, to temper the eggs (warm them up so they don't scramble when added to the pot). Add egg mixture into the saucepan and stir well. Bring mixture to a gentle boil then cook for two more minutes. Remove from heat.
Finish Filling: Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool for a few minutes, then stir in sour cream. Add filling to baked pie shell. place a piece of plastic wrap or parchment paper over the pie and refrigerate for at least 3 hours before serving.
Whipped Cream Topping: In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, gradually add sugar. Continue beating until stiff peaks form. Spread whipped cream over cooled pie filling.
Video
Notes
Pie Crust: My homemade pie crust recipe makes 2 crusts, so you can use one for this recipe, and freeze the other for a different pie recipe. Recipe adapted from Pretty Providence , from Taste of Home.
The ultimate Funeral Potato recipe with a creamy, cheesy base and crispy cornflake topping. Read our guide for make ahead tips, freezing guide and recipe substitutions. At Tastes of Lizzy T, we love to help you bring family and friends together around …
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The overnight 7-layer salad includes layers of crisp lettuce, tender peas, diced onions, and shredded cheese, all topped with a creamy dressing. The finishing touch of crumbled bacon adds a delightful crunch and rich flavor, making this salad a favorit…
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Need a delicious and hearty recipe for brunch? This Sausage and Hash Brown Casserole is sure to hit the spot! This no eggs dish is packed with sausage, creamy hash brown potatoes, and melted cheese. When you want a brunch casserole, but need a recipe w…
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Fried pickle dip is a creamy, tangy snack that’s packed with the zesty goodness of pickles, making it an irresistible snack perfect for chips, veggies, or crackers.
Fried pickle dip is a creamy, tangy snack that's packed with the zesty goodness of pickles, making it an irresistible snack perfect for chips, veggies, or crackers.
A healthier take on this comfort food staple. 
For me, Lemon Sour Cream Pie reigns supreme over all lemon desserts
